savory kale, cannellini bean, and potato soup

Ingredients

• Servings: 3
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 3/4 cup diced carrot
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 cups water
• 1 cup white
• 3 potatoes, halved and sliced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 cups finely chopped kale leaves
• 1 small red chile pepper, seeded and chopped fine
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat the olive oil in a large dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. stir in the carrot and garlic, and cook for 5 minutes more.
• pour in the chicken broth, water, and white ; stir in the potatoes, rosemary, sage, and thyme. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.